Nothing says summer like the sweet, vibrant flavor of strawberries, and these Strawberry Cupcakes with Strawberry Buttercream are the perfect way to celebrate the season. Whether you’re hosting a party, treating your family, or just craving a delightful dessert, this recipe delivers tender, moist cupcakes bursting with fresh strawberry flavor, topped with a creamy, dreamy strawberry buttercream. Let’s dive into why this recipe will become your go-to and how to make it!
Why You’ll Love This Recipe :
Fresh Strawberry Flavor: Made with real strawberries, these cupcakes offer authentic, fruity goodness in every bite.
Moist and Fluffy Texture: The cupcake batter is perfectly balanced for a light, tender crumb.
Stunning Presentation: The vibrant pink buttercream makes these cupcakes as beautiful as they are delicious.
Perfect for Any Occasion: Ideal for birthdays, baby showers, or a sweet weekend treat.
Easy to Make: This recipe is accessible to bakers of all skill levels because to its basic ingredients and simple methods.
Ingredients :
For the Strawberry Cupcakes :
1 ½ cups (190g) all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup (120ml) whole milk, room temperature
½ cup (120g) fresh strawberry puree (about 6–8 medium strawberries, blended and strained)
For the Strawberry Buttercream :
1 cup (225g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted
¼ cup (60g) fresh strawberry puree
1 tsp vanilla extract
Pinch of salt :
1–2 tbsp heavy cream (optional, for desired consistency)
Optional Garnish :
Fresh strawberry slices
Sprinkles or edible flowers
Method :
1- Make Strawberry Puree
Rinse and hull 10–12 medium strawberries.
Blend until smooth, then strain to remove the seeds for an even silkier texture, if desired.
Set aside ½ cup for cupcakes and ¼ cup for frosting.
2- Bake the Cupcakes
Preheat oven to 350°F (170°C).
In a large bowl, cream butter and sugar with an electric mixer until light and fluffy (2–3 minutes).
Add eggs one at a time, beating well after each, then mix in vanilla extract.
Alternate adding dry ingredients and milk to the wet mixture (flour-milk-flour-milk-flour), mixing until just combined.
Gently fold in strawberry puree, avoiding overmixing.
Fill liners ⅔ full with batter.
Cook in the oven for 18–22 minutes.
3- Make Strawberry Frosting
Using an electric mixer, beat butter for one to two minutes until it becomes creamy.
Gradually add powdered sugar, 1 cup at a time, on low speed until fully combined.
Add strawberry puree, vanilla extract, and a pinch of salt; beat on medium-high until light and fluffy (2–3 minutes).
If needed, add heavy cream 1 tbsp at a time to reach desired consistency.
4- Frost and Decorate
Once cupcakes are cool, pipe or spread frosting on top.
Garnish with strawberry slices, sprinkles, or edible flowers for a charming touch.